Carrot Purée with Kalamata Olives

Ingredients

• 2 pound carrots cut into 1/4-inch-thick slices
• 2  garlic clove 
• 2 ounces olives black pitted sliced
• 0.5 cup chicken broth low-sodium
• 2 tablespoons butter unsalted

Equipment

• food processor
• sauce pan
• blender
• colander

Directions

1. Cover carrots and garlic with salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 minutes.
2. Drain well in a colander, then purée carrots and garlic in a blender or food processor with butter and broth until very smooth.
3. Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.